Cheese, hard, Parmesan
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 28 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 1730 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 416 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 29.7 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 19.3 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C12:0 | 1.03 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C14:0 | 3.12 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C16:0 | 8.21 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:0 | 3.27 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Transunsaturated fatty acids | 1.1 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Cis-mono unsaturated fatty acids | 7.7 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C16:1 sum | 0.41 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:1 sum | 6.26 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids | 1.1 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C18:2n-6 | 0.5 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:3n-3 | 0.12 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C20:3n-3 | 0 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C20:3n-6 | 0.02 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C20:4n-3 | 0 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C20:4n-6 | 0.02 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C20:5n-3 (EPA) | 0.01 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C22:5n-3 (DPA) | 0.02 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C22:6n-3 (DHA) | 0 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids, n-3 | 0.18 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids, n-6 | 0.58 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cholesterol | 93 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Carbohydrate, glycemic | 0.9 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Mono+Di saccharides | 0.9 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sugar, added | 0 | g | 20 | Estimated value. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 36.2 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 1.6 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 390 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 371 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 233 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin D | 0.3 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin E | 0.8 | alfa-TE | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Thiamin | 0.03 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0.32 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Niacin | 0.1 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.11 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 12 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 3.3 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin C | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Calcium | 1025 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0.8 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 660 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 152 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 41 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 5.1 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 12 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Copper | 0.84 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 680 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 72 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0311 | Hard cheese (CODEX) |
B1201 | Cow |
C0245 | Curd |
E0117 | Medium ground |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0107 | Lactic acid-other agent fermented |
H0138 | Water removed |
H0253 | Cured or aged |
J0104 | Preserved by fermentation |
J0116 | Dehydrated or dried |
J0151 | Ingredient preserved by heat treatment |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
A0785 | Cured cheese (EUROFIR) |
Foods in Cheese, full fat
- Cheese, white, unspecified
- Cheese, whey, unspecified
- Cheese, goat milk, Feta
- Cheese substitute, vegetable fat
- Cheese, hard, Parmesan
- Cheese, raclette
- Halloumi, cheese
- Cream cheese, goat milk, Snøfrisk, chantarelle
- Cream cheese, goat milk, Snøfrisk, red onion and thyme
- Cream cheese, goat milk, Snøfrisk, dill
- Cream cheese, pepper
- Cream cheese, spices
- Goat cheese, chevre, Naturell
- Goat cheese, hard, white, Kvitlin
- Cheese, hard, rich, Norvegia
- Cheese, hard, organic, Norvegia
- Cheese, hard, matured, Norvegia
- Cheese, grated
- Cream cheese, with herbs
- Cheese, processed, semihard, tomato flavour, Taffelost
- Cream cheese, plain
- Cream cheese, goat milk, Snøfrisk
- Cheese, Mozarella
- Cheese, whey, cow and goat milk
- Cheese, whey, cow milk
- Cheese, whey, goat milk
- Cheese, hard, Sveitser
- Cheese, semihard, Port Salut
- Cheese, hard, caraway spiced, Nøkkelost
- Cheese, hard, Norvegia
- Cheese, blue mold, Normanna
- Cheese, hard, Jarlsberg
- Cheese, hard, Edam
- Cheese, ripened, Camembert
- Creme cheese, Philadelphia
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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